Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese
The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient g...
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| Veröffentlicht in: | International journal of food microbiology 2011-11, Vol.150 (2), p.81-94 |
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| container_title | International journal of food microbiology |
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| creator | Quigley, Lisa O'Sullivan, Orla Beresford, Tom P. Ross, R. Paul Fitzgerald, Gerald F. Cotter, Paul D. |
| description | The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient gel electrophoresis (DGGE), temporal temperature gradient gel electrophoresis (TTGE), single stranded conformation polymorphisms (SSCP), the polymerase chain reaction (PCR) and others, to investigate the diversity, dynamics and identity of microbes in dairy products from raw milk. Here, we will highlight the benefits associated with culture-independent methods which include enhanced sensitivity, rapidity and the detection of microorganisms not previously associated with such products.
► Demonstrates the benefits of employing molecular biology for dairy microbiology investigations. ► Summarises a vast quantity of papers which have unveiled the rich microbial diversity of raw milk and raw milk cheeses. ► Reveals the benefit of culture independent approaches when investigating the microbial quality/safety of these products. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2011.08.001 |
| format | Article |
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► Demonstrates the benefits of employing molecular biology for dairy microbiology investigations. ► Summarises a vast quantity of papers which have unveiled the rich microbial diversity of raw milk and raw milk cheeses. ► Reveals the benefit of culture independent approaches when investigating the microbial quality/safety of these products.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2011.08.001</identifier><identifier>PMID: 21868118</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Animals ; Bacteria - classification ; Bacteria - genetics ; Bacteria - isolation & purification ; Bacterial Typing Techniques - methods ; Biodiversity ; Cheese - microbiology ; Colony Count, Microbial ; Culture-independent microbiology ; DNA, Bacterial - analysis ; DNA, Bacterial - genetics ; Electrophoresis, Agar Gel ; Food Microbiology ; Humans ; Microbial composition ; Milk - chemistry ; Milk - microbiology ; Polymerase Chain Reaction ; Polymorphism, Single-Stranded Conformational ; Raw milk/cheese</subject><ispartof>International journal of food microbiology, 2011-11, Vol.150 (2), p.81-94</ispartof><rights>2011 Elsevier B.V.</rights><rights>Copyright © 2011 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c408t-1b176701e44f4083e9d2b1ee6e13227dec7f8aa0c5d831552648d63e38b88d933</citedby><cites>FETCH-LOGICAL-c408t-1b176701e44f4083e9d2b1ee6e13227dec7f8aa0c5d831552648d63e38b88d933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160511004454$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21868118$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Quigley, Lisa</creatorcontrib><creatorcontrib>O'Sullivan, Orla</creatorcontrib><creatorcontrib>Beresford, Tom P.</creatorcontrib><creatorcontrib>Ross, R. Paul</creatorcontrib><creatorcontrib>Fitzgerald, Gerald F.</creatorcontrib><creatorcontrib>Cotter, Paul D.</creatorcontrib><title>Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient gel electrophoresis (DGGE), temporal temperature gradient gel electrophoresis (TTGE), single stranded conformation polymorphisms (SSCP), the polymerase chain reaction (PCR) and others, to investigate the diversity, dynamics and identity of microbes in dairy products from raw milk. Here, we will highlight the benefits associated with culture-independent methods which include enhanced sensitivity, rapidity and the detection of microorganisms not previously associated with such products.
► Demonstrates the benefits of employing molecular biology for dairy microbiology investigations. ► Summarises a vast quantity of papers which have unveiled the rich microbial diversity of raw milk and raw milk cheeses. ► Reveals the benefit of culture independent approaches when investigating the microbial quality/safety of these products.</description><subject>Animals</subject><subject>Bacteria - classification</subject><subject>Bacteria - genetics</subject><subject>Bacteria - isolation & purification</subject><subject>Bacterial Typing Techniques - methods</subject><subject>Biodiversity</subject><subject>Cheese - microbiology</subject><subject>Colony Count, Microbial</subject><subject>Culture-independent microbiology</subject><subject>DNA, Bacterial - analysis</subject><subject>DNA, Bacterial - genetics</subject><subject>Electrophoresis, Agar Gel</subject><subject>Food Microbiology</subject><subject>Humans</subject><subject>Microbial composition</subject><subject>Milk - chemistry</subject><subject>Milk - microbiology</subject><subject>Polymerase Chain Reaction</subject><subject>Polymorphism, Single-Stranded Conformational</subject><subject>Raw milk/cheese</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUtP5DAQhC0EglngL6zCiVNCd5yHc0QjHiuBuMCJg-XYHfBsEs_amV3Nv8fDwMINTpbtr6vsKsZOEDIErM4WmV10zpnBau-yHBAzEBkA7rAZirpJeVHBLptFVqRYQXnAfoSwAICSc9hnBzmKSiCKGXu8dT3pVa98opZL75R-ppBMLlGj6tfBjk_J9EzJq1NrVZ9oNyxdsJN1Y-K6xKt_8bL_HXnzsYkiFOiI7XWqD3T8th6yh8uL-_l1enN39Wt-fpPqAsSUYot1VQNSUXTxgFNj8haJKkKe57UhXXdCKdClERzLMq8KYSpOXLRCmIbzQ3a61Y3v_7OiMMnBBk19r0ZyqyAbyHldQNl8SYoYHhd1vdFstmT8dwieOrn0dlB-LRHkpgS5kJ9KkJsSJAgZS4izP99cVu1A5v_ke-oRmG8Biqn8teRl0JZGTcZ60pM0zn7D5gX0up58</recordid><startdate>20111101</startdate><enddate>20111101</enddate><creator>Quigley, Lisa</creator><creator>O'Sullivan, Orla</creator><creator>Beresford, Tom P.</creator><creator>Ross, R. 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| subjects | Animals Bacteria - classification Bacteria - genetics Bacteria - isolation & purification Bacterial Typing Techniques - methods Biodiversity Cheese - microbiology Colony Count, Microbial Culture-independent microbiology DNA, Bacterial - analysis DNA, Bacterial - genetics Electrophoresis, Agar Gel Food Microbiology Humans Microbial composition Milk - chemistry Milk - microbiology Polymerase Chain Reaction Polymorphism, Single-Stranded Conformational Raw milk/cheese |
| title | Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese |
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